Chicken Masala

Ingredients (serves 4)

• 900 g boneless chicken, cut into cubes of app. 1.5 cm
• 0.5 cup of frying oil (any kind)
• 2 medium onions, chopped and diced
• 4 garlic cloves, crushed
• 3 green chilli peppers, finely chopped
• 1 bay leaf
• 2 tbsp salt
• 2 fresh tomatoes (diced)
• 1 tin of tomatoes (not puree)
• 1 handful + 2 tbsp of fresh coriander leaves, chopped
• 1 tbsp Gharam Masala powder
• 2-3 tbsp mixed curry powder (readily available in most supermarkets or Asian stores; otherwise, mix it yourself from equal ratios of red chilli powder, turmeric powder, coriander powder, and tomato powder)

Preparation

1. In a large stock pot on a medium to high fire, use the oil to fry the onions, garlic, green chillies, bay leaf and salt until the onions are glazed and golden.
2. Add the tinned and the fresh tomatoes. Take out the bay leaf and cook on a medium fire for app. 20 minutes until the ingredients are blended.
3. Add the mixed curry powder (3 tbsp for a fairly hot or 2 tbsp for a milder taste) and cook on a medium fire for another 20 minutes, stirring occasionally. Add some water if necessary to keep the contents from sticking to the bottom of the pot.
4. Turn the fire low and add a handful of fresh coriander. Simmer for 5 minutes, then add the chicken and cook for app. 20 minutes on a medium fire, stirring occasionally, until the chicken is done.
5. Turn off the fire, then add the Gharam Masala powder, 2 tbsp of fresh coriander, and leave for a few minutes.

Tip: Best served with Asian bread and Asian-style rice.

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